dumplings

1

Flour with a little bit of salt, with water and smooth noodles, covered in a shampoo

2

Cut the meat into meat

3

I'll chop you up

4

The cabbage is cut and the water is squeezed into the meat

5

Put the meat and the ginger in the pot, add all the sauce, pull it in one direction with chopsticks

6

The cabbage platters for 10 minutes and mixes with the meat

7

Put your hands through a hole in the center of the good dough

8

I'm going to go round and round and round and round

9

Cut it open with a knife

10

The two hands are evenly long

11

Sliced into a little facial agent

12

Turn your face at 90 degrees for every cut, get the cut up and cut the next one

13

That's how it's done

14

Put the pasta down in your hand, and the pasta becomes a mid-heavy ton

15

The right hand presses the face of the face with a cane, turns back from one side to the middle. The left hand turns the face of the face a little bit, and the right hand rolls back. On the side of the scepter, on the side, on the side

16

A thick, middle edged dumpling

17

It's time to mix the meat and the cabbage in one way or another

18

Take a dumpling and put some dumplings on your hands

19

Let's tighten the middle of the dumpling

20

Squeeze on the side again. Squeeze tight

21

Then you fold your skin around like this

22

Tighter

23

And you're gonna put the rest of the skin on this side like this

24

Hold on tight

25

Then I'll squeeze it on the left, too

26

The same way we're going to get our hands on it

27

Tighter

28

将最后的口压平Hold on tight

29

Look, a half-moon dumpling is packed. Isn't it pretty? Ha ha

30

A bunch of fat dumplings are waiting for the pot

1. When kneading the dough, add a little salt to the flour; this makes the dough more elastic and prevents it from breaking easily when boiled. However, do not add too much or it will become too salty; just pinch a tiny amount between your thumb and index finger and add it to the flour. 2. Generally, a 2:1 ratio of flour to water is about right. If you prefer firmer dumpling wrappers, you can add a little less water. 3. Pork can absorb a lot of water, but if you mix the cabbage directly with the meat and salt, the cabbage will release a lot of water that will not be absorbed by the meat. Therefore, first squeeze the water from the cabbage into the meat filling and stir until the meat has fully absorbed the moisture. Then, mix the cabbage with some oil to coat it, creating a protective layer. Wait until you are ready to wrap to mix the cabbage with the meat and seasonings; this way, the cabbage won't release water during wrapping. Otherwise, the filling will become too soupy and the dumplings will be difficult to wrap. 4. Stir the meat filling vigorously in one direction until it becomes sticky; do not spare any effort. This ensures the cooked filling won't fall apart. 5. Adding a pinch of sugar to the filling helps to bring out the flavor; such a tiny amount will not make the filling taste sweet.